The potentional use of nanotechnology in molecular gastronomy

Autor: Abdullah BAYCAR, Bilsen TURAL, Servet TURAL

Son yıllarda bilim, teknoloji ve sanattaki gelişim birçok alanı birlikte etkilemekte ve etkilenen her bir alan, başka alanların da gelişimine katkı sağlamaktadır. Bu etkileşimlere paralel olarak ilerleyen nanoteknoloji, 1 ile 100 nanometre

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::db0b55b88c5694fc82ad2164052fc618
https://hdl.handle.net/11468/11933

ANTEP FISTIĞI VE TÜREVLERİNİN GAZİANTEP YEREL GASTRONOMİK KİMLİĞİNDEKİ YERİ

Autor: Abdullah BAYCAR

Publikováno v: Volume: 22, Issue: 2 749-764
Abant Sosyal Bilimler Dergisi

Turkey is one of the most important pistachios (Pistacia vera L.) producers in the world. Due to its position in Gaziantep's local gastronomic identity, pistachio is one of the rare products known with the province's name within the country's borders

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::58c53d17cd2af17294bd9facd1b396ea
https://dergipark.org.tr/tr/pub/asbi/issue/71492/1097983

The effects of beetroot powder as a colorant on the color stability and product quality of white compound chocolate and chocolate spread

Autor: Derya Genc Polat, Abdullah Baycar, Nevzat Konar, Hamza Goktas, Osman Sagdic

Publikováno v: Food Science and Technology, Volume: 42, Article number: e66220, Published: 12 MAR 2021
Food Science and Technology (2021)
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

This study determines the possibility of using spread (SC) and compound chocolate (CC) as delivering agents of betalains, bioactive compounds and coloring agents. Therefore, the effects of various beetroot powder concentrations (0.0-1.00 g/100 g) on

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4b6acc1899fe20b487b6f31c8270f591
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100495&lng=en&tlng=en

Yerel Gastronomik Kimlik Oluşum Unsuru Olarak Gastronomi Müzeleri: Safranbolu Türk Kahve Müzesi Örneği Gastronomy Museums as a Formation Element of Local Gastronomic Identity: The Case of Safranbolu Turkish Coffee Museum

Autor: Abdullah BAYCAR

Publikováno v: AYDIN GASTRONOMY. 6:119-136

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::bf1d5997fe23a5356a28c435ae234360
https://doi.org/10.17932/iau.gastronomy.2017.016/gastronomy_v06i2002